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1) Preheat oven to 350 degrees . Lightly grease an 11” x 7” casserole dish.
2) Heat olive oil in large sauté pan and add chicken, browning for 6-8 min. on medium-high heat. Add minced garlic and stir cumin and sweet paprika into browned chicken.
3) Add diced onion, roasted red bell pepper and Anaheim pepper to chicken, thoroughly stir with spatula. Salt and pepper to taste. Remove from heat and let mixture cool for several minutes.
4) Simmer chicken broth on stove in small sauce pan. Whisk the three oz. mole sauce into broth and stir until heated through for a diluted consistency. Reduce heat to low.
5) Fill each of the six tortillas with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
6) Top rolled-up tortillas evenly with shredded cheddar cheese.
7) Bake dish at 350 degrees for 20-22 minutes, until cheese is bubbly. Remove from oven, leaving temperature at 350 degrees.
8) Pour diluted mole sauce evenly over cheesy enchiladas, ensuring liquid runs in between each enchilada roll-up as well as in the slightly open ends of each tortilla.
9) Return casserole dish to oven and bake for 10-15 minutes longer. Mole sauce should be bubbling when removed from oven.

Chef's Note & Story

I make cook easy Mexican dishes on the stove top about once a week. Mole sauce, to me, tastes a lot better diluted with chicken broth than concentrated in the ready-to-serve containers. I've enjoyed experimenting with it in a more diluted form.